If there is one thing most restaurants and retailers fail to see, it’s what I call the Amplification Effect, or AE for short. The AE is what happens when a few very simple changes are instituted or habits are formed, that each feed off each other, and make the sum far greater than the parts.
Yesterday was the annual Twin Cities Wine Pinot Noir Battle, in which we serve a wide variety of incredible Pinots side by side in a blind format (bottles wrapped in foil, with no details revealed) to determine crowd favorites and see if price actually does matter. Before I get to the results let’s talk a
I’ve been eating out quite a bit in the last month, much to the disagreement of my household budget. But what the hell, you only live once, right? Plus there are so many great dining options in the state today (current favorites, as in the tip-top of the list of late, have been Zeitgeist and
Whew!!! It’s been a crazy (let me rephrase that: WONDERFULLY CRAZY) last six months. The launch and establishment of The Wine Company’s website and blog is done (The Wine Company is my daytime employer and hands down the best and coolest distributor in town). I’ve also launched Minnesota Flavor which is expanding my world of
On the wholesale side of the business, the pricing of wine by the gigantic wineries and companies is a strange, mysterious art form. These big companies know this best, which explains why a mass production wine is $13.99 at one store and $7.99 at another (or $5.99 in New Jersey). Sliding scales, quantity buys (in states
Hello my retailer friends. You are the ones that find great wines for me, and the ones that enthusiastically greet me when I walk in the door. You are the ones that I see come alive when a good customer arrives, and get excited when a good bottle is opened near you. Shhhhhhhh…. come closer
Last evening I conducted a Pinot Noir Masterclass at North Loop Wine and Spirits. A dozen people plus myself enjoyed a great evening of education and tasting going over the history, styles, nuance, food pairings, and future of Pinot Noir. I split the class into two parts. The first half was tasting a variety of